Delicious Chicken Shawarma Wraps with Lemon Yogurt Sauce Recipe
This Chicken Shawarma recipe offers a vibrant Middle Eastern flavor with juicy, marinated chicken thigh fillets cooked to perfection on the stovetop or grill. Paired with a tangy lemon yogurt sauce and fresh vegetables, it's perfect for wraps or serving as a platter. The recipe includes a rich blend of spices like cumin, coriander, smoked paprika, and cardamom, delivering an authentic and aromatic taste experience.
- Prep Time: 10 minutes plus 3 hours to 24 hours marinating
- Cook Time: 10 minutes
- Total Time: 3 hours 20 minutes to 24 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Chicken and Marinade
- 1 kg / 2 lb chicken thigh fillets, skinless and boneless
- 1 large garlic clove, minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper, to taste
- 2 tbsp lemon juice
- 3 tbsp olive oil
Lemon Yogurt Sauce
- Ingredients for Lemon Yogurt Sauce (see recipe notes or prepare your favorite lemon yogurt sauce)
To Serve
- 4 - 5 flatbreads (Lebanese, pita bread, or homemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Cheese, shredded (optional)
- Hot sauce of choice (optional)
Instructions
- Marinate chicken: Combine the garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil in a large ziplock bag. Add the chicken thigh fillets, seal the bag, and massage it from the outside ensuring each piece is coated evenly. Marinate for at least 3 hours, ideally 24 hours, in the refrigerator to develop deep flavors.
- Prepare yogurt sauce: Combine the lemon yogurt sauce ingredients in a bowl, mix well, cover, and refrigerate until needed. The sauce can be stored in the fridge for up to 3 days.
- Preheat cooking surface: Heat a large non-stick skillet over medium-high heat with 1 tablespoon of olive oil or lightly brush oil on a BBQ hotplate or grill, then heat to medium-high temperature.
- Cook chicken: Place the marinated chicken pieces onto the skillet or grill. Cook the first side for 4 to 5 minutes until nicely charred. Flip and cook the other side for 3 to 4 minutes until cooked through and slightly charred.
- Rest chicken: Remove the cooked chicken from the heat and cover loosely with aluminum foil. Let it rest for 5 minutes to retain juices and tenderness.
- Slice and serve: Slice the rested chicken and arrange it on a platter alongside flatbreads, sliced lettuce, tomato, red onion, and the lemon yogurt sauce or a dairy-free tahini sauce if preferred.
- Assemble wraps: To make a wrap, spread a flatbread with the lemon yogurt sauce, layer with lettuce, tomato slices, and chicken shawarma. Optionally add cheese and hot sauce. Roll tightly and enjoy immediately.
Notes
- Marinating the chicken for 24 hours will provide the best flavor, but a minimum of 3 hours is necessary for good taste.
- You can substitute the lemon yogurt sauce with dairy-free tahini sauce for a vegan-friendly option.
- If you prefer baking, preheat your oven to 200°C (400°F) and bake the marinated chicken pieces on a lined baking tray for 20-25 minutes, turning halfway through.
- Adjust cayenne pepper according to your spice preference to make the dish milder.
- Use skinless, boneless chicken thighs for juicier and more flavorful results compared to chicken breasts.